FRENCH PEACH TART

I have to admit that it’s been hard to turn on the oven with this temperature, but it was necessary. 

The best thing about this pie is the smell while you’re baking it.
It smells like toasts with peach jam when you wake up hungry.

It is also a good way to use seasonal fruit, because now peaches are in their best moment.

Ingredients:
1 sheet of puff pastry (homemade or prepared)
1 big peach (or 1 and a half if it’s smaller)
Sugar

For pastry cream: 
230 ml milk
1 tablespoon of corn flour
4 tablespoons of sugar
2 egg yolks
1 teaspoon of vanilla extract


Preheat oven at 200ºC (392K).

With a fork, poke the pastry. 

Bake the sheet of pastry for 15 minutes.

Meanwhile prepare the pastry cream.

Mix, in different bowls, 180 ml of milk with two tablespoons of sugar and the vanilla, 50 ml of milk with all the corn flour and finally the yolks with the other to tablespoons of sugar. Mix everything in a pot and cooking over medium heat, keep stirring it until it gets dense. Remove from the heat and let it cool.

Cut the peach into thin layers.

Lastly, assemble the tart: pour the pastry cream over the sheet of puff pastry, place the peach and sprinkle some sugar. 

Bake it for 15 minutes and let it cool in a rack. 

Turn on the oven, it’s worth it!